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Several technical factors affecting the texture of reconstructed sardine meat

1991

Nakayama, T. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Oka, T. | Ooi, A.

AGROVOC Keywords
chlorure de sodium colloidal properties dialyse dialysis magnesium chloride meat texture productos reconstituidos propiedades coloidales proteasas protease proteases reconstituted foods sardina sardine sardines sodium chloride textura de la carne texture de la viande
Bibliographic information
Volume 57 Issue 1 ISSN 0021-5392
Pagination
pp. 91-98
Other Subjects
Alginate/ chlorure de calcium; Propriete colloidale; Chlorure de magnesium; Produit reconstitue; Cloruro magnesico; Cloruro sodico; Alginates/ calcium chloride; Dialisis; Alginatos/ cloruro calcico
Language
English
Note
8 fig.; Summaries (En, Ja)
Type
Summary
1991-08-15
AGRIS AP
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